1 egg
1 c. thick sour cream
1 c. sugar
3 tbsp. tapioca
3 c. chopped fresh rhubarb
1 (9 inch) unbaked pie shell

Preheat oven to 450 degrees. Combine egg, sour cream, sugar, and tapioca. Mix well. Fill the unbaked pie shell with chopped rhubarb. Bake for 15 minutes, then reduce heat to 350 degrees and bake until filling thickens and glazes. Serve 6.